That is so kind of you! I threw my recipe out in frustration and can't remember where I found it in the first place. I do remember that it had 6 tbs. cornstarch, which seemed like a lot to me. I would love to have your recipe when you have time. My daughter loves pumpkin pie, but is severely allergic to eggs. Thank you so much!

Our dishes were similar:Sort of win: veggie pot pie with Trader Joe's puff pastry crust. The filling was wondefful, but the pastry crust sagged and remained pale instead of puffing up and turning golden. The pastry scraps I baked with the pot pies were great though.

@smartie, do you typically like pecan pie? it's generally pretty cloying. there are several things you can do to tone down the sweetness of this one - use unsweetened chocolate or add some dark cocoa, cut back a bit on the sugar, sub molasses for half of the corn syrup, and increase the pecans (try an extra 1/4 cup). i'd also toss in a bit of espresso powder.

believe it or not, Tyler Florence's recipe uses the same basic ingredients, but calls for even *more* corn syrup and fewer pecans! i can't imagine how sweet it is. blech.

I'm not American but English so perhaps the pie was too sweet for our Brit tastebuds! I did use unsweetened chocolate as per the recipe but it had 1 cup of sugar and 3/4 cup of dark corn syrup which I wondered when I made it yesterday if it would be a bit too sweet. I like the idea of coffee added. I will play with the ingredients for another time.

Great Diestel turkey (this year with a probe thermometer finally)! Wonderful mushroom and leek stuffing. Super yummy and sort of light creamed spinach/kale combo. Mom's marinated mushrooms to cut through the richness of everything. Dulce de leche with salt pumpkin pie all good.

Not too bad was giblet gravy (my first, I prefer ungiblet-ed) and braised turnips. SO really liked these though.

I actually went so overboard that I have 4 new things to cook and 5 new things to serve tomorrow with the leftover turkey and gravy. My glazed brussel sprouts, mashed potatoes, braised carrots, beet and apple salad, and apple sage tart didn't even make it to the table today!

But generally, here is the process. I made a graham cracker crust and prebaked it a bit. Then I spooned in about 1/3 of a can of sweetened condensed milk that I had boiled for 3 hours (in the can). Then a generous sprinkling of pink salt crystals. Finally the pumpkin mixture went on top. I'm not a fan of pumpkin pie spice, so I mixed 2 cups of pumpkin pulp I had roasted with the remainder of the dulce de leche can, a heaping tsp of powdered ginger, and an egg. Baked it at 350 for an hour and let it cool.

wow, thanks! i know this is a dumb question, but i don't really do sweets hardly ever.... i need to open a hole in the can to boil it for that length of time, don't i? what happens to the condensed milk, does it solidify so it is more like the consistency of the pumpkin? it's a layered thing? thanks again for posting it.

MC, you don't punch a hole in the can, but you do make sure it is fully covered with water; the texture can be anywhere from pourable caramel sauce to more solid, depending on how long it cooks. Everything you need to know covered extensively here: http://chowhound.chow.com/topics/382487

I improvised a mushroom-leek stuffing extremely similar to this recipe (same mushrooms, same wine, same thyme; I used olive oil instead of butter, and much less of it; I included celery along with the leeks, and parsley when I mixed it all with the bread). It turned out quite delicious.